Instructions

01Prepare the grill for direct cooking over medium heat (180° to 230°C).

02Place the asparagus and scallions in a large bowl and turn to coat them with the oil. Brush the cooking grates clean. Grill the asparagus and spring onions over direct medium heat, with the lid closed, until marked by the grill but not dark, 4 to 6 minutes, turning once or twice. Transfer the vegetables to a cutting board. Coarsely chop them and place in a medium saucepan.

03Add the chicken broth, spinach, and pepper to the saucepan. Bring the mixture to a boil over high heat on the stove. Reduce the heat to medium-low and simmer for 4 to 5 minutes to blend the flavors. Using a slotted spoon, transfer the vegetables to a food processor and puree them. Return the pureed vegetables to the saucepan and mix well. Whisk in the cream and tarragon. Warm the soup over medium-low heat for 3 to 5 minutes, but do not let it boil or it may separate. Season with salt and serve warm.

Ingredients

Instructions

the Ingredients

910 grams
asparagus, tough ends removed

6
scallions, root ends trimmed

80 milliliters
extra-virgin olive oil

960 milliliters
chicken broth

60 grams
tightly packed fresh baby spinach

¼ teaspoon
freshly ground black pepper

60 milliliters
heavy whipping cream

2 teaspoons
finely chopped fresh tarragon leaves

Kosher salt

Instructions

01Prepare the grill for direct cooking over medium heat (180° to 230°C).

02Place the asparagus and scallions in a large bowl and turn to coat them with the oil. Brush the cooking grates clean. Grill the asparagus and spring onions over direct medium heat, with the lid closed, until marked by the grill but not dark, 4 to 6 minutes, turning once or twice. Transfer the vegetables to a cutting board. Coarsely chop them and place in a medium saucepan.

03Add the chicken broth, spinach, and pepper to the saucepan. Bring the mixture to a boil over high heat on the stove. Reduce the heat to medium-low and simmer for 4 to 5 minutes to blend the flavors. Using a slotted spoon, transfer the vegetables to a food processor and puree them. Return the pureed vegetables to the saucepan and mix well. Whisk in the cream and tarragon. Warm the soup over medium-low heat for 3 to 5 minutes, but do not let it boil or it may separate. Season with salt and serve warm.